TYBSc Community Reserach Mgmt CRM1 Syllabus Mumbai University by munotes
Page 1
Date: 10.04.2017 Signature :
Name of BOS Chairperson / Dean : ___Dr Geeta Ibrahim ________
Sr. No. Heading Particulars
1 Title of the
Course B. Sc. (Home Science)
Branch I V: Community Resource Management -
Semester V and VI
2 Eligibility for Admission • S.Y.B.Sc. Home Science (general or any
specialization)
• Admission will be based on merit.
3 Passing Marks 40% (Theory) and (Practical)
4 Ordinances / Regulations
( if any) O. 6086 with effect from 2014- 15 and thereafter
5 No. of Years / Semesters 1 year/ 2 Semesters
6 Level P.G. / U.G./ Diploma / Certificate
( Strike out which is not applicable)
7 Pattern Yearly / Semester
( Strike out which is not applicable)
8 Status New / Revised
( Strike out which is not applicable)
9 To be implemented from
Academic Year From Academic Year 2017- 18 AC___________
Item No. ______
UNIVERSITY OF MUMBAI
Syllabus for Approval
1
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1 Title of the Course B. Sc. (Home Science)
Branch I V: Community Resource Management
Semester V and VI
2 Course Code USHSI V
3 Preamble / Scope
The B.Sc. in Home Science specializing in Community Resource Management is
designed to impart advanced knowledge and skills that is life oriented, career and
community oriented. It has special relevance to all industries viz small scale as well
as manufacturing, processing etc. ,because it deals with Man – Machine Interaction,
Hotel application , Interior Design and Décor,Tourism, Occupational Health, and
Management of specific resources etc with the help of weekly field work, rural camp
and hotel /indust ry internship programme.
Objective of Course / Course Outcome
1. To impart knowledge and facilitate the development of skills and techniques in the
area of Management, Ergonomics, Tourism, Hospitality, Interior Design and Decor
required for personal, professional and community advancement.
2. To inculcate in students, values and attitudes that enhance personal and family growth
and to sensitize them to various social issues for the development of a humane
society.
3. To promote in students a scientific temper and competencies in research to enable contributions to the national and international knowledge base in Home Science and
allied fields.
4. To empower our women students such that they are able to effect positive changes at
multiple levels.
Eligibility
UNIVERSITY OF MUMBAI
Essentials Elements of the Syllabus
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• S.Y.B.Sc. Home Science (general or any specialization)
• Admission will be based on merit as per norms of the University of Mumbai
Fee Structure
T.Y. B.Sc. (HOME SCIENCE)
BRANCH IV : COMMUNITY RESOURCE MANAGEMENT
PROPOSED FEE STRUCTURE 2017- 2018
No. Particulars of the Fees Amounts
1 Tuition 800.00
2 Laboratory 800.00
3 Library 200.00
4 Gymkhana 400.00
5 Other/Ext.Curr.Act.Fees 250.00
6 Group Insurance 50.00
7 Magazine Fees 100.00
8 Identity Card/Library Card 50.00
9 Students welfare Fund 50.00
10 Utility Fees 250.00
11 Development Fund 500.00
12 Exam fees 2120.00
13 Vice Chancellor's Fund 20.00
14 E. Charges 20.00
15 Ashwamedha/Indradhanushya 30.00
16 Disaster relief fees 10.00
17 E. Services 50.00
18 Convocation Fees 250.00
19 National Services Scheme 10.00
20 Field trips/Activities 1000.00
Total 6960.00
* FEES ARE DUE TO BE REVISED
3
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7 No. of Lectures 18 periods per week
8 No. of Practical 8 periods per week
9 Duration of the Course 1 year
10 Notional hours 10 periods per week
11 No. of Students per Batch: 30 – 40 (Theory) & 15 -20(Practical)
12 Selection - Merit at the qualifying examination
13 Assessment – included in the syllabus copy as Scheme of Examination
14 Syllabus Details – included in the syllabus copy
15 Title of the Unit – included in the syllabus copy
16 Title of the Sub -Unit – included in the syllabus copy
17 Semester wise Theory – included in the syllabus grid
18 Semester wise List of Practical – included in the syllabus grid
19 Question Paper Pattern – included in the syllabus copy as Scheme of
Examination
20 Pattern of Practical Exam – included in the syllabus copy as Scheme of
Examination
21 Scheme of Evaluation of Project / Internship - – included in the
syllabus copy
22 List of Suggested Reading – included in the syllabus copy
23 List of Websites – included in the syllabus copy wherever applicable
24 List of You -Tube Videos –Not Applicable
List of MOOCs– Not Applicable 25
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T.Y. B. Sc. ( HOME SCIENCE )
BRANCH IV: COMMUNITY RESOURCE MANAGEMENT
SEMESTER V
Revised w.e.f. June 2017
Course code Title Interna
l
Assess
ment
marks Semester
end exam Total
mark
s Period/
week /
Division
/Batch Credit
USHS IV501 Residential Interior Design 25 75 100 3
2
USHS IV502 Hotel Front Office 25 75 100 3
2
USHS IV503 Human Resource Management 25 75 100 3
2
USHS IV504 Consumer Behaviour and Marketing
Management 25 75 100 3
2
USHS IV505 Human Performance at Environment
Extremes 25 75 100 3
2
USHS IV506 Extension Education and Development 25 75 100 3
2
USHSIVP501 A
USHSIVP501 B
ELECTIVE -I:
A) Residential Interiors
OR
B) Hotel Front Office Operations - 50 50 2 2
USHSIVP50 2A
USHSIVP50 2B
ELECTIVE -II
A) Rendering and Presentation
Techniques
OR
B) Training and Development for the
Hospitality Industry - 50 50 2 2
USHSIVP503 Ergonomi cs Investigation and Analysis -I - 50 50 2 2
USHSIVP50 4 Community Extension - 50 50 2
2
TOTAL 800 26 20
5
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Objectives
1. To gain knowledge of the basic concepts of building construction
2. To familiarize students with various building materials used
3. To understand the basics of primary services
Course Content Periods
Unit I Introduction to Building Construction and Interior Design
Definition of a building, Types, Basic components, Requirements of parts of buildingsStructural Design Types of Structures: Load Bearing and RCC
Introduction to Building Materials
Building Stones, Clay Products, Cement, Concrete, Mortar, Timber, Plywood, P lastics, Glass, Paints, Ferrous and Non - ferrous Metals, Gypsum,
Adhesives or Glues 15
Unit II Financial Consideration in Housing
Factors affecting cost/purchase of plot. Ownership, renting, construction, ready accommodation
Basic Principles of Residential Space Planning
Orientation: Sun, Wind and Rain, Aspect, Prospect, Privacy, Grouping, Roominess Flexibility, Circulation, Light and Ventilation ,Furniture Arrangements, Sanitation, Other practical considerations
Primary Services
Electricity: Introduction (Single,Three phase, earthing, neutral, volt,apms.), loading requirements, Principles of distribution and limitations (leakage, fluctuation, safety, excess load, interference),Wiring standards and specifications (sheating, shielding, cross section, colour coding), circuit wiring, installation system (open and concealed)
15
Unit III Water supply: Sources of water, types of pipes, types of water tanks, types
of water distribution system, fittings
Drainage: Traps, Sanitary fixtures (wash basins, sinks, pans, urinals bidet,
cistern, bath tub, shower cubicle, etc, principles of plumbing Lighting Terminologies, Recommended values for visual tasks, Lighting Requirements, Controlling Light, Principles of lighting, Lighting Fixtures, calculating requirements according to the required levels of illumination
Secondary Services: Heat and Sound, Mechanical Ventilation, AC, Safety
and Security systems
15
TOTAL 45
References
Kasu A.A., (2008), An Introduction to Art, Craft, Science, Technique and Profession of Interior
Design (Third Ed.), Ashish Book Center, Mumbai. Course
Code Title Periods/
Week /Division Marks Credits
USHS IV501 Residential Interior Design 3 100 2
6
Page 7
Davidson J., (1997), The Complete Home Lighting Book: Contemporary Interior and Exterior
Lighting for the Home, Cassell, London
Mekay J.K., (2014), Fourth Edition, Building Construction, Longman Group Ltd. Panero J., Zelnik M., (1979), Human Dimensions and Interior Space, Watson- Guptill Publication,
New York.
Willhide E., (2004), Lighting: Creative Planning for successful lighting solutions, Ryland Peters and small, London , New York. Cook G., & Bright K., ( ), The Colour, Light and cOntrast ,Manual: Designing and Managing Inclusive Built Environmnet.
Allen, P. S. (1985). Beginnings of Interior Environment (5
thed).Macmillan Publishing Co.
London. Clifton. C., Moggand Paine M. (1988).The Curtain Book.Reed International books. New York.
Craig. H. T. (1987). Homes with Character. Glencoe Publishing Co. Inc. U.S.A.
Faulkner, S. (1975). Inside Today’s Home.CBS College Publishing. New York
Gilliat M. (1986). The Decorating Book.Library of Congress Cataloguing Publications, Great
Britain.
Kumar, S. (2008).Building Construction.Standar d Publishers and Distributors, Delhi.
Rao, R. andSubrahmanyam, Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and Distributors. Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice.Standard Publishers and Distributors,
Delhi.
7
Page 8
Course Code Title Periods/
Week/Division Marks Credits
USHS IV502 Hotel Front Office 3 100 2
Objectives:
1. Establish the importance of Front Office within the hospitality industry.
2. Prepares the student to acquire professional skills and knowledge necessary to identify the
required standards of the industry.
3. Develop effective communication skills and the art of dealing with people.
Course Content Periods
Unit I Overview of the Hotel Industry
1.1 Scope of the Hospitality Industry
1.2 Introduction to Hotel Front Office
a. Organization Structure of Front Office department of a Large,
Medium and Small hotel.
b. Front office Personnel
c. Competencies of Front Office Personnel
d. Basic activities of Front Office
e. Guest Cycle
1.3 Promoting the venue and its services
a. Product knowledge and Service knowledge
b. Target Market Identification
c. Promotional tools
d. Room selling techniques
1.4 Reservation Operations
a. Reservations and sales
b. Sources of reservation
c. Types of reservation - CRS, Intersell Agencies, GDS, Internet and
Property Direct.
d. The reservation process
e. Group Reservations
f. Reservation reports
15
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Unit II Front Desk Operations
1.5 Information
a. Role of Information
b. Handling of mails, registered posts, parcels etc.
c. Handling of messages
d. Handling of guest room keys
e. Types of keys and key control
f. Paging
g. Providing information to the guest
h. Aids used in Information section
1.6 Reception
a. Roles and Responsibilities of reception
b. Preparing for guest arrival
c. Refusing accommodation to a guest
d. Room change procedure
e. Preparation of expected Arrival & Departure Reports
f. Preparation of Guest History Card
g. Arrival procedure – Group & in General
h. Departure procedure – Group & in General
i. Releasing of bookings
j. Other reception dutie s and services
k. Preparing records and reports
1.7 Registration
a. Objectives
b. Legal obligations
c. Pre-registration
d. Types of registration methods/records
e. Registration procedure – FIT , FFIT, Walk -in, Scanty Baggage,
Regular, Corporate, VIP,
f. Crew and Group guests
g. When guests cannot be accommodated – Walk -in Guests, guests
with non- guaranteed reservations and guests with guaranteed
reservations.
h. Reports, Records and forms used
1.8 Guest Relations Executive
a. Role and responsibilities of the GRE
b. Welcome Procedure
1.9 Lobby desk
a. Lobby desk – Importance , Procedures
b. Identifying complaints
c. Complaint Handling
d. Role of the Lobby Desk
e. Job Description of the Lobby Manager
1.10 Concierge services
a. Role and responsibilities of the Concierge
b. Handling mail and message
3
4
3
2
2
1
Unit III Front Office Accounting
1.11 Front Office Cash 6
9
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a. Role of FO Cash section at various stages of the guest cycle
b. Departure procedure - FIT , FFIT, Walk -in, Scanty Baggage,
VIP, Crew and Group guests
c. Processing and Maintaining Financial Transactions
d. Accounting cycle
e. Accounting Fundamentals – Accounts, folios, vouchers, POS,
ledgers
f. FO accounting cycle
g. Types of accounts: Guest and non- guest accounts
h. Accounting system – non automated, semi -automated and fully
automated
i. Importance of security system
j. Processing financial transactions
k. Credit Card Handling procedure
l. Foreign Currency exchange procedure
m. Equipment, Reports and forms used
1.12 Check -Out and Settlement
a. Tracking transaction – cash payment, charge purchase, account
correction, account allowance, ac count transfer, cash advance
b. Internal control – Cash Bank
c. Check -out and account settlement
d. Control of cash and credit
e. Methods of settlement
f. Checkout options - Express checkout, Self check out, In- room
check out
g. Late check -out
h. Unpaid account balances
i. Account collection –account aging
j. Updating FO records
k. Late Charges
1.13 Conducting Night Audit
a. Definition and importance of Night Audit
b. Role& responsibilities of the night auditor
c. Establishing an End of day
d. Guest Credit monitoring
e. Preparation of Transcript
f. Front Office Audit process
g. Preparation of Night Reports
6 3
TOTAL 45
References:
Agarwal.A. &Agarwal.M . (2000).Careers in Hotel Management. Vision Books Pvt. Ltd,
New Delhi.
Alan. T. S. &Wortman. J. F. (2006). Hotel and Lodging Management – An
Introduction.John Wiley & Sons. New Jersey.
Andrews, S (1982) Hotel Front Office Training Manual, Tata McGraw Hil l.
Andrews, S. (2007). Front Office Management and Operations.McGraw Hill Education. Andrews, S. (2013). Hotel Front Office: A Training Manual. (3
rd Ed.)McGraw Hill
Education.
10
Page 11
Baker Sue, Bradley P. Huyton, J.: Principles of Hotel Front Office Operation Cas sell,
Basis, J. R., Medlik, S. (1985(:A manual of Hotel /reception,3rd edition Hunmann.
Bateford.
Bloom, R. and Elgers, P. T. (1988).Accounting Theory & Policy.(2nd Ed.)Thomson Learning.
Brown G. &Hepner.K. (1996).The Waiter’s Handbook. Hospitality Press P ty Ltd, Australia
Dix C. (1979): Accommodation Operations Front Office, McDonalds and Evans Ltd.
Dukes, P.: Hotel Front Office Management and Operations, I. O. W A., W. M. C. Gareth, O. (1998). Accounting for Hospitality, Tourism and Leisure.Longman. Ghosh, P. K . and Gupta, G. S. (1985). Cost Analysis & Cost Control.Vision Books, New
Delhi.
Harris, P. J. and Hazzard, P. A. (1994). Accounting in the Hotel and Catering Industry.
Nelson Thornes Ltd
Hotel Accountancy & Finance - S.P Jain & K.L Narang First 1999 Kalyani Publishers
B1/1292,Rajinder Nagar, Ludhiana
Jones, C. and Paul, J. V. (1980): Accommodation Management: A system Approach, Kotas, R. (1981). Accountancy in the Hotel and Catering Industry (4th Ed.).Cengage Learning EMEA
Maszom's, J. J. (1971): Front Office Operation, Bobbs. O’ Shannessy.V&Haby. S. Richmond (2001). Accommodation Services. Prentice Hall, Australia
OziD’CunhaGleson and OziD’Cunha .(2002). Hotel Accounting and Financial
Control.Dickey Enterprises, Mumbai. PrasannaKumar, J. P., Linda Nalini, D. and Mruthyunjaya, V. P. (2012). Tata McGraw Hill
Education Private Limited
Rawat, G. S. and Negi, J. M. S. (1994).Elements of Hotel Accounta ncy (5th Revised
Ed).Aman Publications, Daryaganj, New Delhi. Vallen J. Jerom: Check in Check out Principles of Effective Front Office Management, Wm. C. Brown Publishers, College Division. Walker. J. R. (2005). Introduction to Hospitality Management. Pear son Education Pvt Ltd,
Delhi.
Wellington House. Wood, F. and Lightowlers, P. (1983). Accounting in Hotel & Catering Industry. Longman
11
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Course Code Title Periods/
Week/Division Marks Credits
USHS IV503 Human Resource Management 3 100 2
Objectives:
1. To Overview the basic concepts of Human Resource Management and to become a strategic
business professional with specialized expertise in effectively leading and managing talent in
today’s global organizations. and its dimensions
2. Awareness of the relevance of Human Resource Management in an Organization
3. Exposure to case studies in Human Resource Management Practice.
Course content Periods
Unit I 1.1 Introduction to Human Resource Management
Concept, Features, Objectives, Terminologies used, Importance and
Limitations , Principles of HRM ,Activities of HRM , Role of HR Manager , Difference between Personal Management & HRM.
1.2 Human Resource Planning
Meaning, Objectives, Advantages, & Limita tions, Steps in the
planning Process, Job analysis : Concept , Job description and Job
Specification. , Job Design: Concept, Factors affecting Job Design, Techniques of Job Design , Job Evaluation: Concept, Purpose,
Importance & Methods of Job Evaluation
5
10
Unit II 2.1 Staffing
Recruitment & Selection: Meaning, Sources of Recruitment, Steps
in Selection Procedure.
Induction/ Orientation: Purpose, contents of the Orientation programme, Advantages of Induction.
2.2 Performance Appraisal
Meaning, Purpose, Need, Merits and De- Merits , Methods ,
Limitations of performance Appraisal Techniques, Suggestions for
raising the effectiveness of Appraisal Programmes. , Post Appraisal
Interview.
2.3 Training & Development
Meaning, Need, Objectives , Types, Advantages of training, Method
of training, Principles of training. , Steps in the training process. ,
Evaluation , Importance of Development., Method of Development
5
5
5
Unit III 3.1 Compensation and Promotion Policies
Wage & Incentive Payment , Fringe benefits
Reasons for promotion , Benefits of promotion , Principles of a
sound promotion policy , Basis of promotion
3.2 Career Planning 4
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Meaning & steps in the career planning process. Job rotation &
transfer: Meaning, Benefits & Drawbacks of job rotation, purpose of
job transfer, Principles of a sound transfer policy, Types & procedures of transfers. Role of an Organization in an employee’s career development
3.3 Grievance Management
Sources of conflict. Conflict management sty les and strategies.
7
4
TOTAL 45
References:
Certo, S.C. (2003). Modern Management. Parson Education (Singapore) PTE, LTD Delhi
Dr. R.Venkatapathy&AssissiMenacheri, 2001.Industrial Relations &Labour Welfare, Adithya
Publications, CBE,
Kale ,N.G., Latif,S.A. and Paranjape, V.D.(1998) Management of Human Resource Development
.ManishaPrakashan ,Mumbai
Kalyani, A.V., Iyar S.N. (2001). Management of Human Resource Development.4thed Himalaya
Publishing House .Mumbai.
Satya, R.R. and Parthasathy, A .(2000).Management: Text and cases .Prentice Hall of India
Pvt.Ltd New Delhi.
VSP Rao, Human Resource Management: Text and cases, First edition, Excel Books, New Delhi
– 2000
Vinay V. Prabhu. Human Resource Management (Texts and cases) 2ndyrBSc(Hospitality
studies).VipulPrakashan
Zorlu Senyucel 2015 Managing the Human Resource in the 21st century
13
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Course
Code Title Periods/
Week/Division Marks Credits
USHS IV504 Consumer Behavior and Marketing
Management 3 100 2
Objectives
1. To understand Consumer Behaviour, needs and decision making
2. To learn the basic concepts of marketing
3. To understand the importance of customer -orientation
Course Content Periods
Unit I Consumer Behaviour
Consumer: Individual and Group, factors affecting consumer
behaviour, Buying Process, Customer Satisfaction,
Consumer Research
Consumer Decision making, Importance, Process
Basic of Marketing
Meaning, Definitions, Characteristics , f unctions, Concepts , Marketing
Environment
15
Unit II Marketing Mix: Meaning, Components, Importance
Marketing Strategies: Development of Strategies , designing strategies
for Leaders, Challenges, Followers and Nichers
Channels of Distribution: Types, Factors to be considered while
choosing the right channel
Market Segmentation, Targeting and Positioning
Definition, Need, Factors influencing Market Segmentation, Basis of
Market Segmentation, Features of good Market Segmentation, Market Segmentat ion Strategies
15
Unit III New Product Development
Stages in the process, Promotion Mix, Product Life Cycle and Marketing Strategies
Product Failure
Concept of Costs
Types of Cost, Break -Even Analysis, Governmental Control
Pricing
Definition and Importance, Types of Pricing, Factors affecting Pricing 15
TOTAL 45
References
Chapman R.W. (1973) Marketing Today, (Second Edition), Intertext Books
Cundiff W. Edward & Richard R., Gowom A.P.N., ( 1980) Fundamentals of Modern Marketing (Third Ed.), Prentice Hall of India Pvt. Ltd., New Delhi.
Gandhi J.C., ( 1996), Marketing: A Mana gerial Introduction, , (Third Edition)Tata McGraw –Hill
Publishing Ltd. Gosnay R. & Richardson N., (2009), Develop Your Marketing Skills, Kogan Page India Pvt. Ltd. Green.C. (2004).Entrepreneurship Ideas in Action.South Western Educational Publishing Pvt. Australia.
Kale.N.G.(1998). Principles and Practice of Marketing.VipulPrakashan, Mumbai.
Kale.N.G. (1998).Fundamentals of Marketing and Finance.ManishaPrakashan, Mumbai.
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Kale.N.G. and Ahmed.M.(1997).Marketing Management 3rd ed. VipulPrakashan.Mumbai.
Kotle r.P. (1980). Marketing Management -Analysis, Planning, Implementation and Control.
Prentice Hall of India Pvt. Ltd. New Delhi.
Murthy, B. N. (1989). Entrepreneurship in Small Towns Mittal Publications. Delhi.
Singh R., (1989), Marketing and Consumer Beh aviour, Deep & Deep Publication, New Delhi.
Stern.L.W. (1996).Marketing Channels.Prentice Hall of India Pvt. Ltd. New Delhi.
Swarajyalakshmi.(1998). Development of Women Entrepreneurship in India.Problems and
Prospects.Discovering Publishing House. New Del hi.
Winer S. R., (2007), Marketing Management, Pearson Education
15
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Course Code Title Lectures/w
eek Marks Credits
USHS IV505 Human Performance at Environmental
Extremes 3 100 2
Objectives:
1. To Increase awareness of the role of ergonomics in work effectiveness and efficiency.
2. To understand the environmental factors contributing to productivity, safety, control and well -
being of individual performing the work.
3. To Study features to optimize human well -being and overall system perfo rmance.
4. To Provide the basic framework to handle ergonomic related problems and design user – centered
products.
Unit I Human Factors
1.1 Physiological Aspects of Work
a. Work capacity, Stress and fatigue
b. Muscles – types, structure, function and capacity
c. The cardiovascular system
d. The respiratory system
e. Physical work capacity
- Factors affecting work capacity
- Reciprocal action of flexor and extensors
1.2 Sources of energy
a. Fats, proteins, carbohydrate metabolism
b. SDA - Specific Dynamic Action of food
1.3 Measurement of the physiological cost of work
a. Factors affecting muscular activity
b. Energy expenditure for different activities and energy balance
c. Aerobic and anaerobic work - (maximum aerobic power and
factors affecting VO 2– max, oxygen debt)
d. Muscular stre ngth-endurance and energy consumption
e. Heart rate (Pulse rate) as measure of body stress, for classification
based on physical parameters, time motion studies - principles of
motion economy.
6
3
6
Unit II Environment Ergonomics
2.1 Thermal Environment
a. Physiological Responses to Hot Environments
b. Physiological Responses to Cold Environments
c. Heat Disorders
d. Effects of temperature extremes
e. Thermal comfort
2.2 Light and Lighting levels
a. Eye and Vision
b. Measurement of light
c. Lighting design considerations – lighting for work
d. Visual fatigue and eyestrain
e. Glare
f. Psychological aspects of indoor lighting
2.3 Sound, Noise and Vibration
a. Ear and Hearing
b. Sound Propagation
c. Properties of sound
d. Risk assessment – Noise surveys 5
5
5
16
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e. Control methods
f. Vibration
– Hand transmitted Vibration
– Whole body Vibration
– Vibration and its effects on human body
Unit III Occupational Hazards
a. Physical Hazards
a. Design of static work: standing and seated work
– Work space and work station design for standing and sitting
operations.
– Effect of wrong postures on cardiovascular and
musculoskeletal system
– Identification and analysis of posture.
b. Design of repetitive tasks
– Anatomy and biomechanics of manual handling
– Prevention of manual handling injuries in the workplace
c. Design of manual handling tasks
d. Work Related Musculoskeletal Disorders
– Injuries to the upper body at work
– Ergonomic Interventions
– Disorders of the neck, wrist, shoulders and lower limbs.
– Low back disorders
b. Chemical Hazards
c. Biological Hazards
d. Hazardous substances an d processes
10
2
2
1
Total 45
References
Anshel, J. (1968). Visual Ergonomics in the Workplace. Taylor and Francis, London
Astrand, P. O. and Rodahi,.K. (1986): Textbook Of Work Physiology, McGraw Hill, New York
Chaffin, D. B. and Anderson G. B. (1984): Occupational Biomechanics, John Wiley, and Sons.
ChorKow.D. (1988).Posture, Sitting, Standard Chair, Design &Exercising.Thomas Spring Field.
Close Guy (1980): Work improvement, John Wiley and Sons, New York
Crossman, Richard (1995): Ergonomics, Pocket guide, Genium Publications
Davis, D. R. and Shackleton, V. J. (1975): Psychology of Work, Motunen& Co Ltd
Dul, Jan and Weerdmeester Bernard (2001): Ergonomics for Beginners, Taylor & Francis, London
Eastman Kodak Company (1986): Ergonomic Design for People at Work, Vol. 1 & 2, Van Nostrand Reinhold, New York
Galer, I. A. R. (1987): Applied Ergonomics Handbook, (c) Butterworth & Co
Grandjean, E. (1978): Ergonomics of the Home, Taylor and Francis, London
Grandjean, E. (1980): Fitting the Task of the M an; A Textbook of Occupational Ergonomics, Taylor and
Francis, London.
Haupt, W. Q. and Feinteis, M. E. (1979): Physiology of movements, Vol. 7, Verlog Publications; Berlin
Spinger.
Jordan Pat (1998): Human Factors in Product Design, Current Practice and F uture Trends, Taylor and
Francis, London
Jordan, P. W. (2001): Pleasure with Products, Taylor and Francis, London
Kanawaty, George (1994): Introduction to work study, 4th revised edition. NavneetPrakashan Ltd. Bombay
17
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Macleod, Dan (1995): The Ergonomics edge, improving safety, quality and productivity, Van Nostarnad
Reinhold New York
McArdle, D. W. Katch, F. I. and Katch, V. L. (1981 & 1991): Exercise Physiology, 4th edition, Henry
Kempton Publishers, Baltimore
Murell, K. F. H. (1965): Ergonomics, Champman H all, London
Nag, P.K (1996): Ergonomics and Work Design: Emerging Issues in Organizational Science, New age
international (P) Ltd. New Delhi
Norris, B. and Wilson J. R. (2001): Designing Safety into products, Taylor an Francis, London
Oborne David (1980): Ergonomics at Work, John Wiley and Sons, New York, London
Parsons, K. C. (2001): Human Thermal Environments, Taylor and Francis, London
Pheasant Stephan (2001): Body Space, Anthropometry, ergonomics and the Design Work, Taylor and Francis, L ondon
Ringdahl Lars Harms (2001): Safety Analysis, Taylor and Francis, London
Roebuck, J. A.; Kroemer, K.H.E. and Thomson, W. G. (1975): Engineering
Salvendy, Gauriel, 1987, Advances in Human factors/ Ergonomics series.
Sander S., Mark S., McCormick, Ernes t J. (1987): Human Factors in Engineering and Design. McGraw -
Hill Book Co. – Singapore
Steidle and Braton: Work in Home
Wells, K. and Luttgens Kathryn (1976): Kinesiology : Scientific Basis of Human Motion 6th edition
Wilson, J. R. and Covlett, N. (2001) : Evaluation of Human Work. A Practical Ergonomics Methodology,
Taylor and Francis, London
18
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Course Code Title Periods/
Week/Division Marks Credits
USHS IV506 Extension Education And
Development 3 100 2
Objectives:
1. Orient students to the need for Extension Education
2. Facilitate the development of knowledge & skills in the preparation & use of various aids
used in Extension Education.
3. Enable students to understand how to plan for & implement a Community Development
Programme.
Course content Periods
Unit I
1.1 Communication Approaches & Extension Work
Communication & Extension Approaches & Methods .Motivating the
Audience .
Selection of Teaching Tools
1.2 Extension Methods
Direct Contact , Demonstration , Puppetry , Drama, Role Plays & Street Plays
Talks: Meetings & Conferences , Group Discussions and Focus Group Discussions, Tours, Campaigns , Rural Camps, Exhibitions
1.3 Extension Education
Role of an Extension Worker , Qualities of an Extension Worker, The
Extension Worker as a Communicator
15
Unit II
2.1 Non Projected Visual Aids
Posters , Diagrams: Charts & Graphs ,Flip Charts ,Flash Cards , Felt
Boards & Flannel Graphs , Chalk Boards , Bulletin Boards
2.2 Projected Aids
Projectors ,Use of Computers, VCD, DVD & other Electronic Media , Audio Aids, Communication through the Written Word: Writing for Newspapers, Feature Stories, Leaflets, Pamphlets, Bulletins and Circulars, Writing for a Radi o Talk and Television Programme 15
Unit III
3.3 Programme Planning & Organization
Components , Principles , Abilities needed by Planners , Developing a Plan of Work: Definition & Analysis of the concept, Elements of the Plan
of Work
3.4 Community Development Programme
Meaning , Essential Elements , Objectives, Principles of Community
Development, Types of Community Development Programmes , Community Development Processes,
Development & use of Organization Channels , Role of the Community Development Worker.
15
Total 45
19
Page 20
References:
Chadha, P.C. &Moquemuddin, M. (1979) Audio – Visual Education (Art & Teaching
Aids).Prakash Brothers. Ludhiana
Dahama, O.P. &Bhatnagar , O.P. (1980).Education & Communication for Development.2nd ed.
Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi.
Shah, A.& Joshi, U. (1992). Puppetry & Folk Dramas for Non- formal Education. Sterling
Publishers Pvt. Ltd. New Delhi.
Supe, S.V. (1983). An I ntroduction to Extension Education. Oxford & IBH Publishing Co. Pvt.
Ltd. New Delhi.
Waghmare S. &Waghmare V. (1989) Teaching Extension Education, 2nd ed. Metropolitan. New
Delhi.
20
Page 21
Course Code Title Periods/
Week/Batch Marks Credits
USHS IVP501 A ELECTIVE PRACTICAL
Residential Interiors
2 50 2
Objectives
1. To enable students to use basic tools of drafting
2. To learn drafting of scale drawings
3. To help students plan layouts for basic requirements of a client
Course Content Periods
Unit I Introduction
Materials used, Lettering, Scales, Symbols used in building drawings,
Study of building Blue Prints, Key, Legend, Title Block, Scale,
Figures and Projections
Orthographic Projections, One -point Perspective of simple geometrical
forms Working Details
Doors, Jamb, Windows, Ventilators 15
Unit II Interior Presentation
Plan, Elevations, sections,
Evolving a simple housing plan for a small area, Sectional elevations 15
TOTAL 30
References
Allen. P. S. (1985). Beginnings of Interior Environment (5th Ed), Macmillan Publishing Co.
London.
Cliffton C., Moggand Paine. M. (1988).The Curtain Book Reed International Books. New York.
Gilliat M. (1986). The Decorating Book.Library of Congress Cataloguing Publications, Great Britain.
Kumar.S. (2008).Building Construction.Standard Publishers and Distributors, De lhi.
Rao. P. M. (2008). Interior Design – Principles and Practice.Standard Publishers and Distributors.
Delhi.
Rao R. andSubrahmanyam Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and Distributors. Delhi.
Magazines: Insid e Outside, Society Interiors, Design and Interiors, Architecture and Design
21
Page 22
Course Code Title Periods
/
Week/
Batch Marks Credit
s
USHS IVP501B ELECTIVE PRACTICAL
Hotel Front Office Operations 2 50 2
Objectives: This course aims to:
1. Establish the importance of Front Office within the hospitality industry.
2. Prepares the student to acquire professional skills and knowledge necessary to identify the
required standards of the industry.
3. Develop effective communication skills and the art of dealing with people.
Course content Periods
Unit I 1.1 Overview of the Hospitality Industry
a. Great Personalities of the Hotel industry
b. Grooming and Hospitality etiquette
c. Competencies of Personnel
d. Countries, Capitals, Currencies and Official Airlines of the
world
e. Glossary Terms
f. Visit to Hotel/Hospital Kitchen, Inflight Kitchen/Railway
canteen/pantry, Industrial Canteen.
1.2 Front Office Organization
a. Layout of a front office (plan)
b. Planning Equipment and furniture for the front office
c. Organizational structure of the front office
1.3 Selling Skills
a. Product Knowledge
b. Techniques of selling
c. Relevance of brochure/pamphlets
d. Other promotional materials
1.4 Guest Cycle
a. Interaction between guests and Front Office Personnel
1.5 Reservation
a. Taking down a reservation for FIT, FFIT, Corporate guest
and group
b. Special requests
c. How to convert inquiries to valid reservations
d. Amendment of reservation
e. Cancellation of reservation
Potential reservation problems 4
2
3
2 4
Unit II 1.6 Dealing with Problems and Emergency Situations
a. Fire
b. Death
c. Natural Disasters – Floods, Earthquake, Epidemics
d. Accident 4
22
Page 23
e. Lost & Found
f. Damage to Hotel Property
g. Vandalism
h. Drunk Guest
i. Scanty Baggage
j. Theft
k. Sick Guests
l. Bomb and Terrorism Threats
1.7 Check -Out
a. Procedure
b. Preparation of a Guest Folio
1.8 Guest Accounting
a. Accounting fundamentals (types of accounts, ledger, folios,
vouchers)
b. Accounting Cycle
1.9 Statistics and Reports
a. Calculation of Revenue, Room Position and Occupancy
Percentages.
b. Processing financial transactions
1.10 Current Trends in The Hospitality Industry
a. Presentations based on news article from current journals,
hospitality magazines and newspapers.
2
2
5
2
Total 30
REFERENCE
Andrews, S (1982) Hotel Front Office Training Manual, Tata McGraw Hill.
Baker Sue, Bradley P. Huyton, J.: Principles of Hotel Front Office Operation Cassell,
Basis, J. R., Medlik, S. (1985). A manual of Hotel /reception,3rd edition Hunmann, Bateford.
Dix C. (1979): Accommodation Operations Front Office, McDonalds and Evans Ltd.
Dukes, P. Hotel Front Offi ce Management and Operations,
Jones, C. and Paul, J. V. (1980): Accommodation Management: A system Approach,
Maszom's, J. J. (1971): Front Office Operation, Bobbs. Vallen J. Jerom: Check in Check out Principles of Effective Front Office Management, Wm. C.
Brown Publishers, College Division.
Kasavanna, M. L. and Brooks, R. M. ( ---------).Managing Front Office Operations.Wellington
House.
23
Page 24
Course Code Title Periods/
Week/Batch Marks Credits
USHS IVP502A ELECTIVE PRACTICAL
Rendering and Presentation
Techniques
2 50 2
Objectives
1. To understand the importance of Design Presentation
2. To gain experience in presentation techniques.
3. To learn various techniques of presentation techniques
Course Content Periods
Unit I What is Design Presentation?
Need for Design Presentation
Tools for Rendering: types of pens, papers, pencils, colours
Techniques of Rendering:
Using Pencil: HB, B, 2B, 4B, 6B, Charcoal
Pen and Ink
Colour pencil and material Rendering Photo Colour Rendering
15
Unit II Siography , lights, reflections,
Shading and shadows
Sketching
Isometric views
Perspective Views 15
TOTAL 30
References
Gill R. (1974), Basic Perspective, Thames and Hudson Ltd., London Pile J., (1989), Perspective for Interior Designers, Watson Guptill Publications, New York. Sid. DelMar Leach, ASID, Techniques of Interior Design Rendering and pResentation, Architectural Record Books, New York Magazines: In side Outside, Society Interiors, Design and Interiors, Architecture and Design
24
Page 25
Course Code Title Periods/
Week/Batch Mark
s Credit
s
USHS IVP502B ELECTIVE PRACTICAL
Training and Development for the
Hospitality Industry 2 50 2
Objectives:
1. Enhance holistic development and improve the student’s employability skills.
2. Develop inter-personal skills and help student to be an effective goal -oriented team
player.
3. Re-Engineer attitude and understand its influence on behavior
Unit I 1.1 Introduction and Basics of Hospitality Communication
a. Importance of Communication in Hospitality industry and its effects on performance and Customer Satisfaction
a. Communication Channels in the Hierarchy of an organization –Formal / informal
b. Process of Communication and vari ous factors /
components of communication
c. Significance of feedback
b. Forms of Communication –Formal / Informal, Verbal/ Non-Verbal Communication
1.2 Communication Channels, Modes and Language Styles
a. Verbal Communication – Oral and Written –
Advantages and Disadvantages
b. Non-Verbal Communication -Ambience / Signs/
Symbols / Voice / Body language
c. Grooming/ Power Dressing / Proxemics
d. Oral Communication - Barriers of Oral
Communication Skills: Factors involved
e. Non-Violent Communication
f. Cross Cultural Communicatio n and overcoming these
barriers.
1.3 Paralanguage Skills - Clarity in Oral Speech and
Etiquette
a. Listening Skills and listening Comprehension Passages of Telephone
b. Conversations and Speeches used as material.
a. Introductions - Self and others – Instructions - Aski ng
for and Giving Directions
b. Telephone Speaking - Etiquette and other factors,
c. Extempore and Prepared Speeches
d. Building positive attitude and Emotional Management
1.4 Telephone Communication & Skills
a. Basic Telephone Handling and Etiquette
b. Handling internal and external calls
Dealing with emergencies 3
4
4
4
25
Page 26
Unit II Allied skills for the Hospitality Industry
1.5 Written Skills
a. Documents used in Rooms division
b. Writing Correspondence
c. Types of written correspondence
1.6 Resume Writing
a. Definition of Resume
b. Resume Vs. CV
c. Components of a good Resume
d. Types of Resume
e. Cover Letter – Importance, contents.
1.7 Basic concept of Recruitment and Selection
a. Intent and purpose, selection procedure, types of
interviews.
b. Preparing for Interviews: Self planning, writing
winning resume, knowledge of company profiles,
academic and professional knowledge review, update
on current affairs and possible questions.
c. Facing an interview panel: Time- keeping, grooming,
dress code, document portfolio, frequently asked
questions and their appropriate answers, self -
introduction, panel addressing, mental frame -work
during interviews.
d. Body Language and Interview Etiquette
1.8 FlowerHorticulture and Flower Arrangements
a. Introduction to Horticulture
b. Indoor and outdoor plants
c. Care and upkeep
d. Bonsai
e. Landscaping
f. Introduction to Flower Arrangement
- Common flowers used
- Types of arrangements
- Principles of Flower Arrangement
- Arrangements by location
- Care of cut flowers
1.9 Vegetable Carving
a. Introduction
b. Common vegetable and fruits used
c. Basic Cuts
d. Principles of vegetable carving
e. Care of the arrangements
2
3
2
4
4
Total 30
Reference:
Austen, A. (2016). Julie's World of Flowers: How to Make Easy Flower Arrangements. Create Space Independent Publishing Platform.
Barnett, F. (2012). Flower Arranging: A Complete Guide to Creative Floral Arrangements. South water Publishers.
26
Page 27
Dalal, T. (2008).Fruit and Vegetable Carvings. Sanjay and Company.
Denny, R. (2008).Communication to Win.Kogan Page India Pvt. Ltd., New Delhi. Emmerson, P. (2015). Email English Student's Book Paperback – Abridged, Audiobook, Box set.
(2
nd Ed.).Macmillan Education.
Gopalswamy, R. (2013). The Ace of Soft Skills: Attitude, Communication and Etiquette for Success. Pearson Education.
James, R. (2013). Vegetable Carving.Random Exports.
Kumar, S. and Pushp, L. (2015).Communication Skills.(2nd Ed).Oxford University Press.
Lobo, M. E. (2008).Fruit and Vegetable Carving.Brijbasi Art Press.
Murphy, R. (2015). English Grammar in Use Book with Answers and Interactive eBook: Self -
Study Reference and Practice Book for Intermediate Learners of English. (4th Ed.). Cambridge University Press
Negi, J. and Gaurav, M. J. (2012).Communication Skills for Hospitality.
O’Hara, F. (2002). Be My Guest Student's Book: English for the Hotel Industry. (Student Edition).Cambridge University Press. Pitts, L. (2014). 500 Grammar Based Conversation Questions Paperback. ECQ Publishing. Rai, U. (2012). Maestrro Reading & Writing Skills Development Handbook.Virtuous
Publications. Jacob, M. J. (1996). Fruit and Vegetable Carving. Times Books
Seymour, M. (2012). Hotel and Hospitality English: A1- A2 (Collins English for Work). Collins
Publishing House. Sihota, K. (2001). Creative Carving of Fruits and Vegetables.(1
st Ed.).Roli Books.
Steere, W. C. (1975). Flower Arrangement: Ikebana Way. (2nd Ed.).Shufunotomo Co. Ltd.
Tanji, H. (2014). Professional Spoken English for Hotel & Restaurant Workers .CreateSpace
Independent Publishing Platform.
Tuhovsky, I. (2015). Communicat ion Skills: A Practical Guide to Improving Your Social
Intelligence, Presentation, Persuasion and Public Speaking: Volume 9 (Positive Psychology Coaching). Create Space Independent Publishing Platform.
Wagen, L. V. D. (1997). Communication in Tourism and Hospitality. Hospitality Press
Wyatt, R. (2007). Check Your English Vocabulary for Leisure, Travel and Tourism: All you need to improve your vocabulary (Check Your Vocabulary. (Workbook Ed.). A & C Black.
Zwier, L. (2006). Everyday English for Hospitality Professionals.Compass Publishing.
27
Page 28
Course Code Title Period/week
/Batch Marks Credit
s
USHS IVP503 Ergonomics Investigation and Analysis
- I 2 50 2
Objectives:
1. Learn the importance of ergonomic approach in design & health related aspects to
optimize human well -being and overall system performance.
2. Enable students to handle ergonomics related problems and design user – centered
products.
3. Provide knowledge on analysis and assessment of human interactions in a work
environment system.
4. Improve competence in Ergonomic design development in a competitive world market.
Course content
Unit I
Introduction
1.1 Instruments and Equipment employed in Ergonomics Research
1.2 Physiological Parameters: Recording basic physiological parameters
such as
a. Body weight, Height/Stature, Oral temperature
b. Pulse rate, Heart rate (at rest and different working conditions),
c. Respiration rate, Blood Pressure
1.3 Anthropometric measurements: Recording static and dynamic
anthropometric data for different ergonomic design consideration
a. Standing measurements
b. Sitting measurements
c. Measurement of head
d. Measurement of diameter
e. Measurement of girth
f. Measurement of hand
g. Measurement of foot
h. statistical analysis of the data and interpretation of findings
Determining the relationship of anthropometric dimensions of workers with
space requirements for some selected activities 15
Unit II
1.1 Physical Fitness Assessment:
a. Body composition, body fat percentage by (i) skinfold method, (ii)
anthropometric method densitometric method.
b. Determination of somatotypes
c. Gait analysis
d. BMI, Ideal body weight.
e. Assessment of Muscle Mass and Bone mass
f. Determination of muscle strength by dynamometer - hand grip
strength, pinch s trength, leg and back strength.
g. Measurement of flexibility, agility, power and maximal work
capacity
h. Measurement of reaction time (hand, foot) and movement time
1.2 Human Performance and Workload:
a. Determination of VO 2 max by indirect method (Queens College
Test) 15
28
Page 29
b. Determination of TCCW and EE
c. Max aerobic capacity using modified Harvard test
d. Assessment of Physical work capacity (PWC) Physiological
response on Bicycle ergometer/ treadmill.
e. Classification of workload
f. RPE Scale
g. Flexibility, Muscular endurance and power.
h. Determination of maximal heart rate, cardiac cost and cardiac
efficiency by step test method, bicycle ergometer and treadmill
1.3 Assignments/Journal Work:
a. Analyzing the recorded static and dynamic Anthropometric
measurements for different design considerations such as - design of
seat, work station, consumer products, Personal Protective
Equipment, hand- tools, etc.
b. Group Assignment on product design.
c. Field study in industrial establishments and other work stations t o
study man – machine interactions
Total 30
References:
Anshel, J. (1968). Visual Ergonomics in the Workplace. Taylor and Francis, London
Astrand, P. O. and Rodahi,.K. (1986): Textbook Of Work Physiology, McGraw Hill, New York
Chaffin, D. B. and Anderson G. B. (1984): Occupational Biomechanics, John Wiley, and Sons. ChorKow.D. (1988).Posture, Sitting, Standard Chair, Design & Exercising.Thomas Spring Field.
Close Guy (1980): Work improvement, John Wiley and Sons, New York
Crossman, Richard (1995): Ergonomics, Pocket guide, Genium Publications
Davis, D. R. and Shackleton, V. J. (1975): Psychology of Work, Motunen& Co Ltd Dul, Jan and Weerdmeester Bernard (2001): Ergonomics for Beginners, Taylor & Francis, London Eastman Kodak Company (1986): Ergonomic Design for People at Work, Vol. 1 & 2, Van Nostrand Reinhold, New York Galer, I. A. R. (1987): Applied Ergonomics Handbook, (c) Butterworth & Co Grandjean, E. (1978): Ergonomics of the Home, Taylor and Francis, London Grandjean, E. (1980): Fitting the Task of the Man; A Textbook of Occupational Ergonomics, Taylor and Francis, London. Haupt, W. Q. and Feinteis, M. E. (1979): Physiology of movements, Vol. 7, Verlog Publications; Berlin Spinger.
Jordan Pat (1998): Human Factors in Product Design, Current Practice and Future Trends, Taylor and Francis, London Jordan, P. W. (2001): Pleasure with Products, Taylor and Francis, London Kanawaty, George (1994): Introduction to work study, 4th revised edition. NavneetPrakashan Ltd. Bombay
Macleod, Dan (1995): The Ergonomics edge, improving safety, quality and productivity, Van Nostarnad Reinhold New York
McArdle, D. W. Katch, F. I. and Katch, V. L. (1981 & 1991): Exercise Physiology, 4th edition, Henry Kempton Publishers, Baltimor e
Murell, K. F. H. (1965): Ergonomics, Champman Hall, London
29
Page 30
Nag, P.K (1996): Ergonomics and Work Design: Emerging Issues in Organizational Science,
New age international (P) Ltd. New Delhi
Norris, B. and Wilson J. R. (2001): Designing Safety into products , Taylor an Francis, London
Oborne David (1980): Ergonomics at Work, John Wiley and Sons, New York, London Parsons, K. C. (2001): Human Thermal Environments, Taylor and Francis, London Pheasant Stephan (2001): Body Space, Anthropometry, ergonomics and the Design Work, Taylor and Francis, London Ringdahl Lars Harms (2001): Safety Analysis, Taylor and Francis, London Roebuck, J. A.; Kroemer, K.H.E. and Thomson, W. G. (1975): Engineering Salvendy, Gauriel, 1987, Advances in Human factors/ Ergonomics series. Sander S., Mark S., McCormick, Ernest J. (1987): Human Factors in Engineering and Design.
McGraw -Hill Book Co. – Singapore
Steidle and Braton: Work in Home Wells, K. and Luttgens Kathryn (1976): Kinesiology : Scientific Basis of Human Motion 6th edition
Wilson, J. R. and Covlett, N. (2001): Evaluation of Human Work. A Practical Ergonomics
Methodology, Taylor and Francis, London
30
Page 31
Course Code Title Period/week/Batch Marks Credits
USHSIVP 504 Community Extension 2 50 2
Objectives:
1. Basic skills in the preparation and use of audiovisual aids.
2. An exposure to different community settings and enable students to render service in these
settings using various aids.
References:
Chadha, P.C. and Moquemuddin, M. (1979).Audio – Visual Education (Art and Teaching
Aids).Prakash Brothers .Ludhiana.
Dahama, O.P.andBhatnagar,O.P. (1980).Education and communication for Development.2
NDEd.Oxford and IBH Publishing Co.Pvt.Ltd.New Delhi.
Shah,A.andJoshi,U.(1992) .Puppetry and Folk Dramas for Non- formal Education. Sterling
Publishers Pvt. Ltd. New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education. Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi.
Waghmare S. &Waghmare V. (1989) Teaching Extension Education, 2nd ed. Metropolitan.
New Delhi.
Course content Periods
Unit I Outreach programme in the community making use of various aids
i. Seminar and Poster presentation on social ,cultural, environmental
and women issues
ii. Use of a Audio Visual Aids to create awareness amongst the
community 15
Unit II A minor Project/Survey in the community set – up
i. Internship programme in urban slums of Mumbai city
ii. An exposure to the rural setting for extension activities. 15
Total 30
31
Page 32
T.Y. B. Sc. (HOME SCIENCE)
BRANCH IV: COMMUNITY RESOURCE MANAGEMENT
SEMESTER VI
Revised w.e.f. June 2017
Course code Title Internal
Assessment
marks Semester
end exam Total
marks Period /
week /
Division/
Batch Credit
USHSIV601 Residential Furnishing
and Kitchen Planning 25 75 100 3
2
USHSIV602 Hotel House keeping 25 75 100 3
2
USHSIV603 Environment al Issues and
challenges 25 75 100 3
2
USHSIV604 Entrepreneurship
Development 25 75 100 3
2
USHSIV605 Workplace Safety and
Total Quality
Management 25 75 100 3
2
USHSIV606 Brand and Retail
Management 25 75 100 3
2
USHSIVP601 A
USHSIVP601B ELECTIVE :
A) Kitchen Planning
OR
B) Managing
Housekeeping
Operations - 50 50 2 2
USHSIVP602A
USHSIVP602B
ELECTIVE :
A) Residential
Furnishings
OR
B) Events in Hospitality
Industry - 50 50 2
2
USHSIVP603 Ergonomics Investigation
and Analysis – (II) - 50 50 2
2
USHSIVP604 Extension &
Entrepreneurship
Management - 50 50 2
2
TOTAL 800 26
32
Page 33
Objectives
1. To make the students aware of the interior design furnishings
2. To enable students to select appropriate materials for different surfaces
3. To get an insight into a variety of furniture, lighting, furnishings suitable for interiors.
4. To help students design an efficient and energy efficient kitchen
Course Content Periods
Unit I Furnishing
Space requirements, Furniture needed, Factors influencing Furniture
Arrangement, Types of Furniture, Ergonomical Considerations, Human
space needs, Ventilation and Indoor air quality, Noise Control
15
Unit II Finishes
Accessories and Curtains
Materials for Doors, Windows, Flooring, Furniture
Kitchen Planning
Basic Principles of Kitchen Design, Location, jhugg67Work Triangle, Work
Counters, Anthropometry and Work Flow, Types of Kitchen Layouts,
Ventilation 15
Unit III Kitchen Design
Cabinets (Finishes and types), Storage, Surfaces (Flooring, Walls, Ceiling),
Waste Disposal, Appliances, Colour, Furnishings, Technicalities (Lighting, heating, extraction, plumbing), Lighting (Natural, general and task), Safety and hazards(Fire. Shock, asphyxiation, others), Budget, Childproof kitchen,
Kitchen for special population 15
TOTAL 45
References
Allen. P. S. (1985). Beginnings of Interior Environment (5th Ed), Macmillan Publishing Co.
London. Cliffton C., Moggand Paine. M. (1988).The Curtain Book Reed International Books. New York.
Gilliat M. (1986). The Decorating Book.Library of Congress Cataloguing Publications, Great Britain.
Kumar.S. (2008).Building Construction.Standard Publishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice.Standard Publishers and Distributors.
Delhi.
Rao R. andSubrahmanyam Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and Distributors. Delhi.
Course
Code Title Period/week/Division Marks Credits
USHSIV601 Residential Furnishing and Kitchen
Planning 3 100 2
33
Page 34
Course
Code Title Period/week/
Division Marks Credits
USHSIV602 Hotel Housekeeping 3 100 2
Objectives:
1. Establish the importance of Housekeeping and its role in the hospitality Industry.
2. Help the students acquire basic knowledge and skills necessary for different tasks and aspects of housekeeping.
3. Explore , explain, and understand inventory and environmental planning and its
importance while evaluating housekeeping practices.
Course content periods
Unit I Introduction
1.14 Housekeeping Department
a. Importance of the Housekeeping Department
b. Role and responsibilities of the Housekeeping Department
c. Inter departmental Co -ordination with other Departments
d. Organization of Housekeeping Department in large, small
and medium -sized hotel.
e. Attributes of Housekeeping staff
f. Housekeeping in other Organizations
1.15 Managing Housekeeping Personnel
a. Scheduling
b. Planning Housekeeping process
c. Contracts & Outsourcing
1.16 Hotel Guestroom
a. Guest floor rules
b. Guestroom status
c. Guestroom cleaning
d. Standards of cleaning
e. Furniture, fixture, guest supplies, amenities in a guest room
1.17 Public Area Cleaning
a. Cleaning and upkeep of public areas (lobby, cloak room,
restaurants, bar, banquet, halls, admin offices, lifts and
elevators, stair cases, back areas, front area, corridors) 5
3
3
4
Unit II Housekeeping Procedures
1.18 Housekeeping Inventories
a. Cleaning and Laundry Equipment
b. Cleaning and Laundry Agents
c. Guest Supplies
d. Linen
e. Uniforms
1.19 Linen and Uniform Room
a. Layout of Linen Room
b. Classification & Selection of Linen
c. Linen Exchange
d. Linen Control – Linen Inventory, Par stock
3
4
34
Page 35
e. Discard management
f. Functions of a Uniform Room
g. Storing, Issuing and Exchanging of Uniforms
1.20 Laundry Operations
a. Types of laundry, advantages, disadvantages
b. Layout of OPL
c. Laundry flow process
d. Guest Laundry
e. In-house laundry v/s Contract Laundry: Merits & Demerits
f. Stain Removal (10 common stains)
1.21 Housekeeping Control Desk
a. Importance, role, co -ordination, checklist Forms, formats
& registers used in the desk repo rts
b. Supervision in Housekeeping
c. Handling Room transfers
d. Handling difficult situations
e. Lost & found
f. Key control
g. Gate pass Indenting from stores
4
4
Unit III Current trends in Housekeeping
1.22 Housekeeping Budgets
a. Types of Budgets
b. Housekeeping Expenses
c. Cost Control
1.23 Safety and Security
a. Potential Hazards in Housekeeping
b. Fire Prevention and Fire Fighting
c. First Aid (Definition, First Aid kit and situations: Shock,
Fainting, Heart attack, Sprain, Asphyxia, Burns &Scalds,
Asthma, Cuts and Abrasions, E pileptic fits, nosebleed)
d. Dealing with Emergencies
e. Security of Hotels
f. Keys and their Control
1.24 Pest Control
a. Pest control goals
b. Common pests and its control
1.25 Eco FriendlyConcepts in House Keeping
a. Meaning
b. Hotel Design and construction
c. Waste Management in Housekeeping
d. Water Conservation
e. Energy Conservation
f. Environment -friendly Housekeeping
g. Ecotels
- Ecotel Certification
- Eco friendly products
3
5
2
5
Total 45
References:
35
Page 36
Agarwal.A. &Agarwal.M. (2000).Careers in Hotel Management. Vision Books Pvt Ltd, New
Delhi.
Alan. T. S. &Wortman. J. F. (2006). Hotel a nd Lodging Management – An Introduction.John
Wiley & Sons. New Jersey.
Andrews Sudhir, (2007), Text Book of Hotel Housekeeping Management & Operations, 1st Edition, Tata McGraw Hill.
Andrews. S. (2003).Hotel Housekeeping – Training manual. Tata McGraw Hill Publishing Co.
Ltd. New Delhi.
Bhatnagar, S. K. (2002).Front Office Management, Frank Bros. & Co. (Publishers) Ltd. Bill Phillips (2005), The Complete Book of Locks and Locksmithing, McGraw -Hill Professional.
Branson J. & Lennox M. (1992).Hotel, Hostel & Hospital Housekeeping.Hodder& Stoughton Educational Press, Great Britain.
Casado. M. A. (2000). Housekeeping Management.John Wiley. New York. Ellis, Raymond C. and Stipanuk, David M. (1999), Security and Loss Prevention Management, Lansing MI.
Joan C. & Le nnox, Margaret Branson (1969) , Hotel Housekeeping Principles and Practice,
Edward Arnold, London Jones Thomas J.A., (2005), Professional Management of Housekeeping Operations, 4th Edition, John Wiley & Sons.
Kappa, M. M., Nitschke, A., Schappert, P. B. ( 1998).Housekeeping Management.AHMA.
Michigan.
Lifton, Bernice (1991), Bug Busters: Poison- Free Pest Controls For Your House & Garden,
Avery Publishing Group, Inc., New York. Louis A. Tyska, Lawrence J. Fennelly (2000), Physical Security 150 Things You Sh ould Know,
Elsevier.
Mallis, Arnold (1990), Handbook of Pest Control, 7th Edition, Franzak& Foster, Cleveland, Ohio.
Managing Housekeeping Operations – Kappa, Nitschike, Shappert, EI, AHLA
Martin Robert J (1998), Professional Management of Housekeeping Operations, John Wiley &
Sons New York. O’ Shannessy.V&Haby. S. Richmond (2001). Accommodation Services. Prentice Hall, Australia
Powers, T. C. and Barrows, C. (2002).Introduction to the Hospitality Industry, Wiley. Raghubalan G., RaghubalanSmritee, (2007 – 2009), Hotel Housekeeping Operations and
Management, 2nd Edition, Oxford University Press. Raghubalan.G. &Raghubalan.S. (2007).Hotel Housekeeping Operations & Management.Oxford University Press. New Delhi
Rosemary Hurst (1971), Housekeeping Management for Hotels and Residential Establishments,
William Heinemann. San Ramon (1998), Controlling Household Pests, Chevron Chemical Company, Ortho Books, California.
Sechneider, M., Tucker, G. The Professional Housekeeper. Van Nostrand Reinhold. New York. (1989)
Singh Malini& George Jaya B., (2008), Housekeeping Operations, Design and Management, 1st Edition, Jaico Publications. Stutts, A. T., Wortman, J. (2005), Hotel and Lodging Management: An Introduction. Wiley.Walker. J. R. (2005). Introduction to Hospita lity Management. Pearson Education Pvt Ltd,
Delhi.
Winter, W. and Hatfield, H. (1989). The Professional Housekeeping, Hyperion Books. Zulfikar, M. (1998).Introduction to Tourism and Hotel Industry.Sangam Books Ltd.
36
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Objectives:
1. Learn how to observe, analyze, interpret and explain the human and natural dimensions of
key environmental challenges.
2. Consider key environmental problems from a range of natural and social science
perspective.
3. Practice systematic analysis of causes, effects and potential solutions towards
environmental problems. Course
Code Title Period/w
eek/Divi
sion Marks Credits
USHSIV603 Environmental Issues and Challenges 3 100 2
Course content periods
Unit I Multidisciplinary nature of Environmental studies
1.1 Definition, Scope and Importance
1.2 Need for Public Awareness
1.3 Natural Resources and Associated Problems:
i. Forest Resources: Use and Over Exploitation,
Deforestation, Case Studies,
Timber Extraction, Mining, Dams and their effects on
forest and Tribal people
ii. Water Resources: Use and Over utilization of surface
and ground water, Floods, Drought, Conflicts over water, Dams benefits and Problems
iii. Mineral Resources: Use and Exploitation, Environmental Effects of Extracting and using Resources. Case Studies.
iv. Food Re sources: World Food Problems, Changes
caused by Agriculture and Overgrazing, Effects of Modern Agriculture, Fertilizer – Pesticide Problems, Water Logging. Case Study .
v. Energy Resources: Growing Energy Needs, Renewable and Non - Renewable Energy source, Use of Alternate
Energy source. Case Study
vi. Land Resources: Land Degradation, Man Induces landslides, Social Erosion and Desertification.
• Role of an Individual in Conservation of Natural
Resources
• Equitable use of Resources for Sustainable
Lifestyles.
1.4 Ecosystem
i. Concepts of an Ecosystem
ii. Function of an Ecosystem
iii. Producers, Consumers and Decomposers
iv. Introduction, Types, characteristic features, structure 15
37
Page 38
References:
Agarwal. 2001 Environmental Biology, NidiPubl.Ltd.Bikaner.
and Function of the following Eco – System:
a. Forest Ecosystem
b. Grassland Ecosystem
c. Desert Ecosystem
d. Aquatic Ecosystem (Ponds, streams, Lakes,
Rivers, Oceans, Estuaries)
Unit II Environmental Pollution
2.1 Definition 2.2 Causes, Effect and Control measures of:
Air Pollution ,Water Pollution, Soil Pollution, Marine Pollution,Noise Pollution, Thermal Pollution , Nuclear Pollution
2.3 Solid Waste Management: Causes, effects and control
measures of Urban and Industrial waste
2.4 Role of an Individual in Prevention of Pollution. 2.5 Pollution Case Studies
2.6 Disaster Management: Flood, Earthquake, Cyclone, and
Landslides 15
Unit III Social Issues and Environment
3.1 From Unsustainable to Sustainable Development
3.2 Urban Problems related to energy 3.3 Water Conservation, Rain Water Harvesting
3.4 Environmental Ethics: Issues and Possible solutions
3.5 Climate change, Global Warming, Acid Rain, Ozone layer
Depletion, Nuclear Accidents and Holocaust. Case Studies
3.6 Waste land Reclamation
3.7 Consumerism and waste products
3.8 Environment Protection Act
3.9 AIR (Prevention and Control of Pollution) Act
3.10 Water (Prevention and Control of Pollution) Act
3.11 Wildlife Protection Act
3.12 Forest Conservation Act
3.13 Issues involved in enforcement of Environmental Legislation
3.14 Public Awareness
Human Population and Environment
3.15 Population Growth, Variat ion among Nations
3.16 Population Explosion: Family Welfare Programme
3.17 Environment and Human Health 3.18 Women and Child Welfare
3.19 Role of Information Technology in Environment and Human
Health 15
Total 45
38
Page 39
Brunner R.C., 1989,Hazardous Waste Incineration, McGraw Hill Inc.480p
Cunni ngham, W.P. Coop, T.H. Gorhani, E & Hepworth ,M.T. 2001, Environmental
Encyoclopedia,JaicoPubl.House, Mumbai, 1196 p
Gleick,H.P.1993 . Water in crisis,Pacific Institute for studies in Dev. Environment&Security.StockholmEnv.Institute Oxford Univ.Press.473p
Heywood, V.H &Waston ,R.T.1995.Global Biodiversity Assessment Cambridge Univ.Press
Jadhav, H &Bhosle, V.M.1995.Environmental Protection and Laws.Himalaya Pub. House, Delhi
McKinney, M.L. & School, R.M.1996.Environmental Science systems & Solutions, Web enhanced edition.
Odum, E.P. 1971. Fundamentals of Ecology. W.B. Saunders Co. USA, 574p Rao, M. N. &Datta, A.K. 1987.Waste Water treatment.Oxford & IBH Publ.Co.Pvt.Ltd
39
Page 40
Course
Code Title Period/week/Division Marks Credits
USHSIV604 Entrepreneurship Development 3 100 2
Objectives:
1. To acquire knowledge and skills for entrepreneurship
2. To understand and learn the basics of finance and accountancy.
3. To enable students to make an effective business plan
Course Content Periods
Unit I Entrepreneur, Intrapreneur and Entrepreneurship
Definition, Concept, Characteristic Features, Entrepreneurial
Skills. Classification of Entrepreneurs
Business Planning
Importance of a Business Plan, Purpose of a Plan, Creating an effective Plan, B usiness Acquisition, Franchising and Outsourcing
15
Unit II Managing Business Start Up
Location and Set Up, Marketing the business, Staffing
Project Formulation
Project Selection, Project Evaluation, Guidelines for Project Formulation,Identifying a Business Opportunity, Writing a Project Report.
15`
Unit III Financial Management
Sources of Finance, Record keeping and Accountancy
Legal, Ethical and Social Issues
Role of the Government as a regulator, Inspection, Licenses,
Consumer Laws, Business and Ethics, Environment Concerns 15
Total 45
References
Amarchand.D. (1979). Introduction to Marketing, Vikas Publishing House. New Delhi.
Bhatia.R.C. (2003).Marketing, Communication and Advertising Galgotia Publishing Co. New Delhi.
Green.C. (2004).Entrepreneurship Ideas in Action.South Western Educational Publishing Pvt. Australia.
Kale.N.G.(1998). Principles and Practice of Marketing.VipulPrakashan, Mumbai.
Kale.N.G. and Ahmed.M.(1997). Marketing Management (3
rded.)VipulPrakashan.Mumbai.
Kale.N.G. (1998).Fundamentals of Marketing and Finance.ManishaPrakashan, Mumbai. Kotler.P . (1980). Marketing Management -Analysis, Planning, Implementation and Control.
Prentice Hall of India Pvt. Ltd. New Delhi.
Murthy, B. N. (1989). Entrepreneurship in Small Towns Mittal Publications. Delhi.
Stern.L.W. (1996).Marketing Channels.Prentice Ha ll of India Pvt. Ltd. New Delhi.
40
Page 41
Course Code Title Periods/
Week/Division Marks Credits
USHS IV605 Workplace Safety and Total
Quality Management 3 100 2
Objectives:
1. Facilitate the understanding of Quality Management principles and process.
2. Learn about the various tools available to achieve Total Quality Management.
3. Create an awareness about the ISO and QS certification process and its need for the
industries.
Course Content Periods
Unit I Safety at Workplace
1.4 Occupational Health and Safety
1.5 Job Safety Analysis
1.6 Safety Measures
1.7 Occupational and Work related diseases
1.8 PPE (respiratory and non -respiratory) 15
Unit II Unit – 2: Total Quality Management
1.9 Introduction
1.10 Historical Perspective
1.11 Basic Concepts of Total Quality Management
1.12 Goals of Total Quality Management
1.13 Quality Gurus
1.14 Principles of Total Quality Management
1.15 Total Quality Management Practices and Tools
1.16 Quality Standards - ISO 9000 standards, ISO 14000 standards 15
Unit III Unit 3: Risk Assessment and Hazard Communication
1.17 Checklist Procedure
1.18 Preliminary Hazard Analysis
1.19 On-site and Off -site Emergency preparedness
1.20 Identification and Categorization of Hazard
1.21 Control of Workplace Hazards 15
Total 45
References:
Besterfiled , D. H. and et al. (2003). Total Quality Management, Pearson Education, Inc.
(Indian reprint 2004).
Evans J. R. and &Lidsay, W. M. (2002). The Management and Control of Quality, (5th
Ed.). South- Western (Thomson Learning).
Feigenbaum, A.V. (1991). Total Quality Management, McGraw Hill. .
Oakland, J. S. (1989). Total Quality Management Butterworth - Heinemann Ltd., Oxford.
Narayana V., and Sreenivasan, N. S. (1996). Quality Management - Concepts and Tasks,
New Age International.
Goetsch, D. L., and Davis, S. B. (2016). Quality management for organizational
excellence: Introduction to total quality (8th Ed.). Upper Saddle River, NJ: Pearson.
Jain, R. K. and Rao, S. S. (2006). Industrial Safety, Health and Environment Management
Systems, Khanna publi shers, New Delhi.
41
Page 42
Lees, F. P. (1991). Loss of prevention in Process Industries , Vol. 1 and 2, Butterworth-
Heinemann Ltd., London
Industrial Safety - National Safety Council of India.
Lees F. P. (1991). Loss of prevention in Process Industries , Vol. 1 a nd 2, Butterworth-
Heinemann Ltd., London.
42
Page 43
Course Code Title Period/week/D
ivision Marks Credits
USHSIV606 Brand and Retail Management 3 100 2
Objectives:
1. To explain channels of retail management
2. To familiarize the students with retail management concepts and operations.
3. To enable students to gain well sound theoretical insights about managing modern retail business.
Course content Period
s
Unit I 1.1 Introduction
Industry v/s Commerce. Definition of Industry, Types of Industry. Definition of
Commerce, Importance of Commerce
1.2 Modern Retail Management:
Retail Development, Theories of Retail Development, Retail Development in
India, Current Retail Scenario in India, Overview of Different Sectors of Retailing in India , Growth Factors of Retailing in India, Role of Retail in Indian Economy.
1.3 International Retailing : International Retailers - Explanations of
Internationalization - Market Selection and Growth Stages of Internationalization,
Internation al Opportunities, Market Entry Strategies - Factors Determining
Choice of Entry Methods - Standardisation versus Adaption Strategies - Problems
for New entrants, Internationalization Process, Retail Structures, Issues in Implementing International Strategies, List of Leading International Retailers
1.4 E – Retailing
Definition, Transition from Traditional Marketing to e – marketing.
Demographics and Targeting. Adaptability& closed – Loop Marketing.
Advantages of e - Retailing
Shortcomings of e -Retailing
e- Retailing Online Merchandising Techniques. Online store Front. Creating
Look and Feel. Online Brand Management. Online Purchasing. 5
10
Unit II 2.1 Multichannel Retailing and Ownership Structures in Retail:
Key Features of New Technology Retail Formats, Concept of Multichannel
Retailing , Classification of Retailers based on Ownership Structure
2.2 Retail Competition:
Define Retail Competition, Internal Resources and Competitive
Advantage , Strategic Choice, Strategic Directions , Selection of Organization
specific Strategy
2.3 Retail Customers :
5
5
43
Page 44
Retail Customers, Retailing and Consumption, Changes in Customers -
Demographics - Lifestyle - Consumer Buying Process - Shopping
Behaviour , Retail Outlet Choice , Retail Segmentation
Unit III 3.1Retail Branding:
Understanding Retail Branding, Branding Principles, Dimensions to Review
Brands , Retail Promotion and Branding, Dimensions of Promotion
Mix, Advertising, Types of Advertising, Media Selection , Sales
Promotions , Personal Selling , Publicity , Measuring Retailer Brand Equity
3.2 FDI in the Indian Retail sector:
Growth of Organized Retailing and Expansion of Retailers, Organized Retailing
and Expansion of Retailers, FDI in Retailing and its Impact, FDI in Indian Retailing
3.3 Customer Relationship Management:
Concept of Customer Relationship Management (CRM), Role of Competition in
CRM , Role of IT in CRM , CRM Software , Benefits of CRM , Pitfalls of CRM
Programs , CRM's Return on Investment (ROI) , Lifetime Value of a Customer
(LVC)
3.4 I nformation Technology in Retail: Usage of information technology,
Factors affecting the use of information technology, Information Technology in Retail, Flow of Information, Data
Warehousing, Electronic Data Interchange (EDI), Data Security, RFID, More
Information to Evaluate Merchandise, Database Marketing, Use of IT in Finding
Store Location, Enterprise Resource Planning, Mobile Retail & Digital Wallets
3.5 Ethical and Legal Aspects of Retailing:
Meaning of Business Ethics, Ethical Aspects in Retailing, Green Retailing,
Meaning of Social Responsibility, Legal Aspects of Retailing
3
3
3
3
3
TOTAL 45
References:
Bajaj, Kamlesh K &Debjani Nag, 2002 E - Commerce. The cutting edge of business,TDta -Mc-
GmwHill,New Delhi
Barry Berman & Joel R. Evans, 2004 Retail Management A Strategic Approach, the Prentice Hall
of India, New Delhi.
Chetan Bajaj, Tuli&Srivastava, 2002 Retail Management, Oxford University Press, New Delhi.
Giridhar Joshi, 2005 Information Technology for Retail, Oxford University Press, New Delhi.
Harish V.Verman, 2002Brand Management: Text and Cases,Excell Books,. Kalakota, Ravi & Andrew B.Winston.2002 Frontier of E -Commerce, Pearson Education,
Mumbai.
M.Chaelhevy and barton.AWeitz, 1987. Retail Management, Irwin Mcgrawhill ,internationaleditition,U.S,
Murthy, C.S.V., 2003 E - Commerce – Concepts, Models and Strategies, Himalaya Publications,
Mumbai
44
Page 45
SwapnaPradhan, 2006, Retailing Management : Text and Cases. Tata McGraw hill, New Delhi - 2
nd edition,
45
Page 46
Course Code Title Period/week/Batch Marks Credits
USHSIVP601 A ELECTIVE PRACTICAL
Kitchen Planning 2 50 2
Objectives
1. To understand the importance of a good kitchen design
2. To gain knowledge about the current materials in the market
3. To enable selection of appropriate materials for different surfaces
Course Content Periods
Unit I Work Triangle
Plan kitchen layouts: Single Wall, Parallel, ‘L’ shape, ‘U’ Shape, Island
and Peninsula, Open Kitchen Electrical Layout for the kitchens, Planning storage Surfaces and worktops
15
Unit II Appliances, Finishes for kitchen surfaces and Colour
Material Chart for the layouts
Maintain a scrap book for the materials, storages and finishes 15
Total 30
References
Conran T., (1977), The Kitchen Books, Crown Publishers INC, New York. Grey J., (1999), The Art of Kitchen Design, Cassell Paperbacks, UK. Manser J., (1982), The kitchen and B athroom Book, Pan Books London and Sydney.
Skinner T. & Cardona M. (2004),Remodelled Kitchen and Baths: Dramatic Makeovers, Schiffer Publishing Ltd., USA.
Spechtenhausar Klaus (ed), The Kitchen, Berkhausar Publishers for Architecture, Zurich.
Swift P., Joyce P., (1988), Kitchen: Practical Design for everyday living, New Holland Publishers, London. The House and Home Kitchen Planning Guide, (1978), McGraw Hill Book Company, New York
Magazines: Inside Outside, Society Inter iors, Design and Interiors, Architecture and Design
46
Page 47
Course Code Title Period/week
/Batch Marks Credit
s
USHSIVP601 B ELECTIVE PRACTICAL
Managing Housekeeping Operations
2 50 2
Objectives:
1. Develop the right skills necessary in hospitality and allied industries so as to meet the requirements according to the industry expectations.
2. Establish the importance of Housekeeping and its role in the hospitality Industry.
3. Acquire basic knowledge and skills necessary for different tasks and aspects of Housekeeping.
Course Content Periods
Unit I 1.1 Introduction to the Housekeeping Department
a. Housekeeping etiquette
b. Forms and formats – occupancy slip, gate passes, job order, lost and found register, key register
c. Personal hygiene in house keeping
1.2 Cleaning Schedules and Procedures
a. Cleaning procedures
b. Cleaning Schedules
c. Cleaning of Guestrooms and Public Areas
d. Inspection records – Checklist
1.3 Bed Making
a. Bed making - traditional
b. Bed making with turn down and foot fold (single sheet and
duvet)
c. Bed Making – Day / Evening
1.4 Equipping and Setting up of Room Attendant’s Trolley –
Demonstration
1.5 Forms, Folios and Formats in Housekeeping
1.6 Assignment on any housekeeping topic
15
Unit II 2.1 Housekeeping Practices: Demonstration/Workshops/ Field Visits to
learn
2.2 Stain Removal
2.3 Laundry methods and Procedures – OPL, Commercial laundry
2.4 Pest Control
2.5 First Aid
2.6 Towel Folds
2.7 Napkin Folds
2.8 First aid procedures - Demonstration
2.9 Converting waste to wealth 15
47
Page 48
Internship:
The report should be based on the compulsory 4 weeks/24 days of training to
be completed in October -November of fifth semester in a hotel of repute
(preferable of a 3 star, 4 star or a 5 star property). A student log book should be maintained by every stud
ent during the training period. The student
should note down on the daily basis the task performed/ observed,
methodology involved and points to note and assessed daily by the
supervisor / manager.
The report must be typed and submitted in person, by the student, to the
faculty within one week of the completion of the training program. Report
submitted later than that will not be accepted. The list of documents to be
submitted along with the reports are Photocopy of the training certificate
issued by the hotel, Students log book (duly singed by Training Manager/HR
Manager or equivalent) and a 10 page reflection of the internship/training
period.
Total 30
References:
Andrews Sudhir, (2007), Text Book of Hotel Housekeeping Management & Operations, 1st Edition, Tata McGraw Hill.
Bhatnagar, S. K. (2002).Front Office Management, Frank Bros. & Co. (Publishers) Ltd. Bill Phillips (2005), The Complete Book of Locks and Locksmithing, McGraw -Hill Professional.
Ellis, Raymond C. and Stipanuk, David M. (1999), Security and Loss Prevention Management, Lansing MI.
Joan C. & Lennox, Margaret Branson (1969) , Hotel Housekeeping Principles and Practice, Edward Arnold, London Jones Thomas J.A., (2005), Professional Management of Housekeeping Operations, 4th Edition, John Wiley & Sons.
Lifton, Bernice (1991), Bug Busters: Poison- Free Pest Controls For Your House & Garden,
Avery Publishing Group, Inc., New York. Louis A. Tyska, Lawrence J. Fennelly (2000), Physical Security 150 Things You Should Know, Elsevier.
Mallis, Arnold (1990), Handbook of Pest Control, 7th Edition, Franzak& Foster, Cleveland, Ohio. Managing Housekeeping Operations – Kappa, Nitschike, Shappert, EI, AHLA
Martin Robert J (1998), Professional Management of Housekeeping Operations, John Wiley &
Sons New York.
Powers, T. C. and Barrows, C. (2002).Introduction to the Hospitality Industry, Wiley.
Raghubalan G., RaghubalanSmritee, (2007 – 2009), Hotel Housekeeping Operations and
Management, 2nd Edition, Oxford University Press. Rosemary Hurst (1971), H ousekeeping Management for Hotels and Residential Establishments,
William Heinemann. San Ramon (1998), Controlling Household Pests, Chevron Chemical Company, Ortho Books, California.
48
Page 49
Singh Malini& George Jaya B., (2008), Housekeeping Operations, Design a nd Management, 1st
Edition, Jaico Publications.
Stutts, A. T., Wortman, J. (2005), Hotel and Lodging Management: An Introduction. Wiley.
Winter, W. and Hatfield, H. (1989). The Professional Housekeeping, Hyperion Books. Zulfikar, M. (1998).Introduction to Tourism and Hotel Industry.Sangam Books Ltd.
49
Page 50
Course Code Title Period/week/Batch Marks Credits
USHSIVP 602A ELECTIVE PRACTICAL
Residential Furnishing 2 50 2
Objectives
1. To gain insight into the types of furniture, lighting and furnishings for interiors
2. To enable selection of appropriate materials for different surfaces
3. To learn presentation of drawings from the client’s perspective
Course Content Periods
Unit I Furniture for various areas:
Living, dining, Bedroom, Bathroom, Toilet
Markey Survey and Presentation
Preparation of a scrapbook 15
Unit II Planning Furniture Layout
1 BHK Apartment, Sectional Elevation, 3D drawings, Civil, Electrical,
False Ceiling Layouts, Material Chart and concept sheet 15
Total 30
References
Allen. P. S. (1985). Beginnings of Interior Environment (5th Ed), Macmillan Publishing Co.
London.
Cliffton C., Moggand Paine. M. (1988).The Curtain Book Reed International Books. New York.
Gilliat M. (1986). The Decorating Book.Library of Congress Cataloguing Publications, Great
Britain.
Kumar.S. (2008).Building Construction.Standard Publishers and Distributors, Delhi.
Rao. P. M. (2008). Interior Design – Principles and Practice.Standard Publishers and Distributors.
Delhi.
Rao R. andSubrahmanyam Y. (2007). Planning and Designing of Residential Buildings. Standard Publishers and Distributors. Delhi.
Magazines: Inside Outsi de, Society Interiors, Design and Interiors, Architecture and Design
50
Page 51
Course Code Title Period/wee
k/Batch Marks Credits
USHSIVP 602B ELECTIVE PRACTICAL
Events in the Hospitality Industry
2 50 2
Objectives:
1. Provide a conceptual overview and a systematic study of event programming, management, and marketing, and practical applications.
2. Interpret and apply principles of both business and nonprofit management to the special needs of event organizations.
3. Nurtur e professionalism in event management, covering the knowledge base, theory,
methodologies and ethics.
Course content Periods
Unit I Planning and Coordinating
1.1 Event Context
a. Introduction, Definition and Need
b. Categorization of events
c. Characteristics of Events
d. The Event Industry
e. Balancing Impacts
1.2 Event Planning and Administration
a. Budget and Financial Plan
b. Venue selection
c. Event Action Plan
1.3 Event Marketing and Communication
a. Marketing, PR and promotion
b. Operational Communication
c. Team briefing documents
1.4 Assignment
a. Event Report: Each student must find a single and distinct event (Festival, meetings, award ceremony, fairs, political rallies) that occurs in Mumbai city/suburbs/ any preferred location. Prepare a detailed report and present it in class
b. Mock Event: Students discuss and understand the phases of event management in a tourism/hospitality industry. The selected event may come from one of the following categories: Cultural celebrations, Art/Entertainment; Business/Trade; Sport Competitions; Educatio nal and Scientific; Recreational;
Political/Sate; Private Events. The project report must cover all the aspects of building a special event.
- Writing an event Proposal
Event Brochure: Creating a 3 -fold flier / brochure for the mock event. 15
Unit II The Event 15
51
Page 52
2.1 Event Production and Logistics
a. Equipment, Services and facilities needed
b. Site/Venue layout and design
c. Legal Issues
d. Technology
e. Risk Management
- Health and safety
- Emergency planning
2.2 Post Event
a. Visitor Research
b. De-briefing Report
c. Useful contacts and Resources
2.3 Group Event Project
a. Groups of THREE or FOUR students will present one selected
special event to the class. More information will be given in class.
2.3 Assignment
a. Mock Event: Students discuss and understand the phases of event management in a tourism/hospitality context such as idea generation and research, design, conceptualization, development, planning, production, management, coordination, handing over, follow up and evaluation. The project report must cover all the aspects of building a special event.
- Preparing a typical timeline for the event
- Developing an Event Budget
Total 30
References:
Allen, J. (2005) Time Management for Event Planners. Wiley, New York
Allen, J. (2010) Event Planning Ethics and Etiquette: A Principled Approach to the Business of
Special Event Management. New York: Wiley. Allen, J., O’Toole, W., Harris, R. and McDonnell, I. (2002). Festival and Special Event Management.
Berkley, A. (1996). Designing Services with Function Analysis. The Hospitality Research
Journal, Vol. 20, No. 1. Bowdin, G., McDonnell, I., Allen, J., O’Toole, W. (2010) Events Management.(3
rd Ed). Oxford:
Butterworth -Heinemann.
Getz, D. (2005) Event Management and Event Tourism.(2nd Ed.).Cognizant, New York.
Goldblatt, J. J. (2005) Special Events: Event Leadership for a New World. Wiley Hoboken. Goldblatt, J. J. (2010) Special Events: A New Generation and the Next Frontier. Wiley, New York. Hoyle, L. (2002). Event Marketing: How to Successfully Promote Events, Festivals , Conventions,
and Expositions. Wiley, New York.
Judy, S. (2009). Event Planning Ethics and Etiquette: A Principled Approach to the Business of Special Event Management.
52
Page 53
Monroe, J. and Kates, R. (2005). Art of the Event: Complete Guide to Designing and D ecorating
Special Events. Wiley, New York.
Raj, R., Walters, P., Rashid, T. (2008) Events Management: An Integrated and Practical
Approach.Sage, London. Rutherford, R. S. and Goldblatt, J. (2006).Professional Event Coordination.Wiley, John & Sons. Shone, A . (2004).Successful Event Management - A Practical Handbook.(2
nd Ed.).Cengage
Learning Business Press, Southampton.
Skinner, B. and Rukavina, V. (2002).The Event Sponsorship.Wiley, New York. Tum, J. (2007). Management of Event Operations.(2
nd Ed.). Atlantic Publishing Company.
Van der Wagen, L. (2002) Event Management: For Tourism, Cultural, Business and Sporting Events. Hospitality Press, Melbourne. Van der Wagen, L. (2006) Human Resource Management for Events: Managing the event workforce. Oxford: Butter worth -Heinemann.
Web References: http://www.leoisaac.com/evt/index.htm
53
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Course Code Title Period/week/Batch Marks Credits
USHSIVP 603 Ergonomics Investigation and
Analysis - II 2 50 2
Objectives:
1. Learn the importance of ergonomic approach in design & health related aspects to
optimize human well -being and overall system performance.
2. Enabl e students to handle ergonomics related problems and design user – centered
products.
3. Provide knowledge on analysis and assessment of human interac tions in a work
environment system.
4. Improve competence in Ergonomic design development in a competitive world market.
Course content 15
Unit I Environment Ergonomics
1.4 Measurement of illumination level by lux meter in different
working areas
1.5 Measurements of noise/sound level in different workstations/areas
such as home, office, traffic etc.
1.6 Measurement of relative humidity, moisture content of the
environment using the environment meter
1.7 Assessment of thermal conditions
1.8 Evaluation of occupational stress - development of questionnaire,
quantitative evaluation technique, pain mapping.
1.9 Hazard Analysis of a selected Industry
1.10 Complete Workstation Analysis of a selected worker
Unit II Work and Posture
2.1 Determination of center of gravity of human body under resting and
working conditions.
2.2 Identifying types of postures adopted by different workers during
work, analysis and Interpretation of risks.
2.3 Determination of spinal curvature using the flexi curve
2.4 Analysis of posture by video graphic method – OWAS and RULA,
Time and motion studies
2.5 Peg board test
2.6 Determination of workload of some selected household activities and
unskilled labour/jobs.
2.7 Analyzing Musculoskeletal Discomfort usin g: Modified
Musculoskeletal Discomfort Questionnaire
Assignments/Journal Work:
a. Visit to different industrial establishments for ergonomic
evaluation of Man- Machine- Environment system.
b. Visit to different advanced laboratories such as Central Labour
Institute (Mumbai)/ Ergonomic Laboratory - IDC (IIT Mumbai)/
Ergonomics Laboratory – NITIE (Mumbai)/ Defense Institute
of Physiology and Allied Sciences (Delhi)/ NetajiSubhas 15
54
Page 55
National Institute of Sports (Patiala)/ Sports Authority of India
(Bangalore)/ Ra ni Lakshmi Institute of Physical Education
(Gwalior)/ Central Mining Research Institute (Dhanbad)/
National Institute of Occupational Health (Ahmedabad)/
Regional Labour Institute (Kanpur) etc. The student shall
submit a report of such visits.
Total 30
References:
Anshel, J. (1968). Visual Ergonomics in the Workplace. Taylor and Francis, London
Astrand, P. O. and Rodahi,.K. (1986): Textbook Of Work Physiology, McGraw Hill, New York
Chaffin, D. B. and Anderson G. B. (1984): Occupational Biomechanics, John Wiley, and Sons. ChorKow.D. (1988).Posture, Sitting, Standard Chair, Design &Exercising.Thomas Spring Field.
Close Guy (1980): Work improvement, John Wiley and Sons, New York
Crossman, Richard (1995): Ergonomics, Pocket guide, Genium Publications
Davi s, D. R. and Shackleton, V. J. (1975): Psychology of Work, Motunen& Co Ltd
Dul, Jan and Weerdmeester Bernard (2001): Ergonomics for Beginners, Taylor & Francis, London Eastman Kodak Company (1986): Ergonomic Design for People at Work, Vol. 1 & 2, Van Nostr and Reinhold, New York
Galer, I. A. R. (1987): Applied Ergonomics Handbook, (c) Butterworth & Co Grandjean, E. (1978): Ergonomics of the Home, Taylor and Francis, London Grandjean, E. (1980): Fitting the Task of the Man; A Textbook of Occupational Ergonomi cs,
Taylor and Francis, London. Haupt, W. Q. and Feinteis, M. E. (1979): Physiology of movements, Vol. 7, Verlog Publications; Berlin Spinger.
Jordan Pat (1998): Human Factors in Product Design, Current Practice and Future Trends, Taylor and Francis, London Jordan, P. W. (2001): Pleasure with Products, Taylor and Francis, London Kanawaty, George (1994): Introduction to work study, 4th revised edition. NavneetPrakashan Ltd. Bombay Macleod, Dan (1995): The Ergonomics edge, improving safety, quality and produc tivity, Van
Nostarnad Reinhold New York McArdle, D. W. Katch, F. I. and Katch, V. L. (1981 & 1991): Exercise Physiology, 4th edition, Henry Kempton Publishers, Baltimore
Murell, K. F. H. (1965): Ergonomics, Champman Hall, London Nag, P.K (1996): Ergonomics and Work Design: Emerging Issues in Organizational Science,
New age international (P) Ltd. New Delhi
Norris, B. and Wilson J. R. (2001): Designing Safety into products, Taylor an Francis, London Oborne David (1980): Ergonomics at Work, John Wiley and Sons , New York, London
Parsons, K. C. (2001): Human Thermal Environments, Taylor and Francis, London Pheasant Stephan (2001): Body Space, Anthropometry, ergonomics and the Design Work, Taylor and Francis, London
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Course Code Title Period/week/Batch Marks Credits
USHSIVP 604 Extension and Entrepreneurship
Management 2 50 2
Objectives
1. To provide students with basic skills of Marketing and Entrepreneurship
2. To enable students to encourage the community and enable students them earn a living
Course content Periods
Unit I Planning, organizing a Market to understand and learn the concepts of
Marketing and Business in order to help the community in setting up their
small scale enterprise. 15
Unit II Utilizing the concepts learned and educating the community and sharing
ideas about the concepts of starting a startup enterprise to help them earn a
living 15
TOTAL 30
References
Chadha, P.C. and Moquemuddin, M. (1979).Audio – Visual Education (Art and Teaching
Aids).Prakash Brothers. Ludhiana
Dahama, O. P.andBhatnagar, O.P. (1980). Education and Communication for Development.2nd Ed. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi. NIPCCD, (2002) Nutrition and Health Education Source Book. New Delhi. Shah, A. and Joshi, U. (1992).Puppetry and Folk Dram as for Non- formal Education. Sterling
Publishers Pvt. Ltd. New Delhi.
Supe, S.V. (1983). An Introduction to Extension Education.Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi.
Waghmare S. andWaghmare V. (1989) Teaching Extension Education, 2nd ed. Metropolitan. New Delhi
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Examination Scheme for B.Sc. Home Science Semesters V and VI:
Part A: Theory Papers
All theory papers of 100 marks are to be evaluated in two parts.
INTERNALS : 25 marks . This comprises 20 marks for a 30- minute unit test, of which 10 marks
are for objective -type of questions and 10 marks for questions requiring longer (but not essay)
answers. The objective 10 marks can include the following types of questions:
• Agree/Disagree and give a one- or-two sentence reason.
• Fill in the blanks
• Answer in one or two sentences.
• Name the following.
• Define the following.
Please note that the objective 10 marks cannot have the following types of questions:
• MCQs.
• State whether True or False (without giving a reason).
• Match the following.
The rem aining 5 marks indicate the extent to which the student was a responsible learner.
SEMESTER- END EXAMINATION: 75 marks. The semester -end question paper is for 2 ½
hours. The semester -end examination question paper has to be set with 100% choice within eac h
set of questions. For all three unit syllabi, the question paper must have four sets of questions;
each of the four questions is compulsory, with options within each question:
• Question 1, carrying 20 marks, has a set of sub- questions from Unit I.
• Question 2, carrying 20 marks, has a set of sub- questions from Unit II.
• Question 3, carrying 20 marks, has a set of sub- questions from Unit III.
• For Questions 1, 2 and 3, no 20- mark question is permitted. In other words, this question
cannot have a choic e between two 20 -mark questions. Possible sub- questions include the
following formats: Answer any 2 sub -questions out of 4, or any 4 out of 8, or any 5 out of
10.
• Question 4, carrying 15 marks, has a set of sub- questions from Units I, II, and III. No 15-
mark question is permitted. In other words, this question cannot have a choice between
two 15- mark questions. Possible sub- questions include the following formats: Answer
any 2 sub- questions out of 4, or any 3 out of 6.
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Part B: For Courses with Practic al : There will not be any Internal Examination or marking for practicals
External Semester End Examination for Practical :
Sr. No. Particulars for External Practical
Examination Semester End Practical
Examination Total Marks Duration of
Semester End
Practical Examination
1 Laboratory Work 40 marks
50
3 ½ hours 2 Journal 5 Marks
3 Viva 5 Marks
58